This soup could not be easier to make. Just saute a few aromatics, boil them in broth with the turnips, puree, and add cream. It's warming and comforting and full of flavor. Serve it as a starter to a larger meal, or as the main event with a winter salad and crusty bread for an easy, casual supper.
- 4 large turnips
- 2 small onions or leeks
- 2 cloves garlic
- 2 tablespoon olive oil or butter
- Dash of salt
- 4 cups chicken or vegetable broth
- 1/4 to 1 cup heavy cream
- Garnish: turnip greens or parsley
- Peel the turnips, chop them into small chunks, and set them aside.
- Peel and finely chop onions or clean and finely chop leeks. Set aside.
- Chop garlic and set aside.
- Heat the oil or butter in a medium pot over medium-high heat. Add the onions or leeks, sprinkle with salt, and cook, stirring occasionally, until onions are soft, about 3 minutes.
- Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the turnips and broth. Bring everything to a boil. Reduce the heat to maintain a steady simmer and cook until the turnips are very tender about 10 minutes.
- In a blender, whirl the soup until very smooth, at least 2 minutes per batch. (Tip: Cover the lid of the blender with a kitchen towel to prevent burns.)
- Return the soup to pot and add the cream. Adding just 1/4 cup will smooth out the edges of the soup; the more you add the thicker and more luxurious the soup will become. Add salt to taste.
- Garnish with shreds of thinly cut turnip greens or parsley, if you like. Serve the soup hot.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||6 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|